If there is a dish that people like at home, it is pasta. And this duck confit lasagna is a party version that we make from time to time. We reserve it for special occasions, a celebration, a birthday or even New Year's Day.

The grace of this lasagna is not only that more festive filling, but the pasta you can say that you have made it. And that is definitely always a plus .

Making pasta at home is wonderful, fun and one of the healthiest options. In addition, it is so noticeable in the texture, that it makes you repeat it over and over again, because it is much better. This recipe is also especially tasty and very very simple.

Imperia SP150 pasta machine and Mediterranean glass cups

Ingredients

• 300 g flour
• 3 eggs
• 1 tablespoon of oil
• 3 or 4 confit thighs
• 2 apples
• 1 liter of milk
• 160g of flour
• Salt

Preparation

1. In a bowl , mix the beaten eggs, salt, add the flour, a tablespoon of olive oil and knead until the dough forms a ball.
2. Store it in the fridge wrapped in cling film.
3. Bake the confit thighs according to what is indicated on the package and let them cool.
4. We divide the pasta dough into smaller pieces, take one of them and flatten it with the rolling pin to leave a flat dough.
5. Then we pass it through the “Imperia” pasta machine . After the first pass we cut with a knife the necessary width to fit in our mold, and we also calculate the length that we are going to need. We leave the profiled sheet like this.
6. We make another three passes, each time in a finer position.
7. We repeat the operation with each piece of pasta until we obtain several sheets of the same size and let them dry for two or three hours.
8. Peel and cut into small pieces two apples.
9. Put a little of the confit fat in a frying pan and sauté the chopped apple. We reserve.
10. We make a thick bechamel using also the fat melted in the oven of the confit, the 160 g of flour and 600 ml of milk.
11. We crumble the confit meat and add the necessary bechamel so that it is juicy and bound.
12. We incorporate the remaining milk into the bechamel to make it more liquid and use it as a cover.
13. In a wide and low saucepan , boil the slices for 5 minutes in salted water and reserve.
14. Let's pour a bit of bechamel in the bottom of our Emile Henry mould , which being tall is perfect for this lasagna, and place the first sheet and half of the confit on it.
15. We cover with another sheet and a little more bechamel on it.
16. Put the apple pieces and cover again with another sheet of lasagna.
17. Add the remaining confit and cover again with another sheet.
18. Let's pour all the remaining bechamel as a cover.
19. We take the mold to the oven in the upper part and keep it at 180º C for 15 minutes. Then we go to grill mode and leave it until it browns a little; about four minutes.

Bérard wooden spoon , Emile Henry ceramic rectangular mould , Imperia SP150 pasta machine , Le Creuset damascus steel knife and Bérard flour spoon

A sure success that surprises those who have never tried it, due to the mixture of flavors and the juiciness of the confit prepared in this very different way.